Fever, Cold And Flu Fighting Soup

Recipe for warm Cold and Flu fighting Soup. We call it as Kashayam in tamil. Relief from headache, throat pain and body ache.

Its the falling sick season. Everyone at home is down with a cold and fever one by one. With flu comes a whole lot of things. The fever, headache and the sneezing. Whether you are down with a cold or fever or both, this Flu fighting Soup will help you fight the monster a little bit.

This Flu fighting Soup tonic has a a lot of ingredients known for its anti-inflammatory and anti-microbial properties.

Take a pressure cooker and add in a teaspoon each of cumin seeds, black pepper corns, turmeric powder and mung/moong dal (optional). Add in a small piece of cinnamon, 2 cloves, one inch piece of ginger, 6-7 cloves garlic and a little salt to taste. Add 750 ml of water to the pan.

Pressure cook for 10 minutes on medium flame. If you are not using the pressure cooker, add 500 ml extra water to the pan and boil for 45 minutes on medium flame. Cover the pan with a lid while boiling.

After the steam has released from the cooker naturally, gently mash the garlic and the dal with a cup.

Strain the liquid.

Serve this Flu fighting Soup warm. If you wish add a teaspoon of honey to this Flu fighting Soup and serve.

• 1 teaspoon cumin seeds
• 1 teaspoon black pepper corns
• 1 teaspoon turmeric powder
• 1 teaspoon mung/moong dal (optional)
• A small piece of cinnamon
• 2 cloves
• one inch piece of ginger
• 6 - 7 cloves garlic
• 1/2 teaspoon salt to taste
• 750 ml of water
• Honey to serve

1. Take a pressure cooker and add in a teaspoon each of cumin seeds, black pepper corns, turmeric powder and mung/moong dal (optional). Add in a small piece of cinnamon, 2 cloves, one inch piece of ginger, 6-7 cloves garlic and a little salt to taste. Add 750 ml of water to the pan.
2. Pressure cook for 10 minutes on medium flame. If you are not using the pressure cooker, add 500 ml extra water to the pan and boil for 45 minutes on medium flame. Cover the pan with a lid while boiling.
3. After the steam has released from the cooker naturally, gently mash the garlic and the dal.
4. Strain the liquid.
5. Serve warm. If you wish add a teaspoon of honey and serve.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Home Remedy
• Cuisine: Indian

• 1 teaspoon cumin seeds
• 1 teaspoon black pepper corns
• 1 teaspoon turmeric powder
• 1 teaspoon mung/moong dal (optional)
• A small piece of cinnamon
• 2 cloves
• one inch piece of ginger
• 6 - 7 cloves garlic
• 1/2 teaspoon salt to taste
• 750 ml of water
• Honey to serve

1. Take a pressure cooker and add in a teaspoon each of cumin seeds, black pepper corns, turmeric powder and mung/moong dal (optional). Add in a small piece of cinnamon, 2 cloves, one inch piece of ginger, 6-7 cloves garlic and a little salt to taste. Add 750 ml of water to the pan.
2. Pressure cook for 10 minutes on medium flame. If you are not using the pressure cooker, add 500 ml extra water to the pan and boil for 45 minutes on medium flame. Cover the pan with a lid while boiling.
3. After the steam has released from the cooker naturally, gently mash the garlic and the dal.
4. Strain the liquid.
5. Serve warm. If you wish add a teaspoon of honey and serve.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Home Remedy
• Cuisine: Indian

Find it online : https://www.kannammacooks.com/fever-cold-and-flu-fighting-soup/

Key Lime Pie Popsicles- Paletas de Pay de Limón

Easy and quick dessert recipe for Key Lime Pie Popsicles. Paletas de Pay de Limón. The only effort is in squeezing the limes, and it’s worth it.

If there is one dessert that is liked universally all over the world, then it got to be an ice-cream or a simple frozen dessert. Popsicles are called as Paletas in Mexico. There are basically two kinds of paletas. The ones that are water based and the ones that are milk based. The water based ones are called as Paletas de aguas and the milk based ones are called as Paletas de leche. This recipe for Key Lime Pie Popsicles- Paletas de Pay de Limón is inspired by the Florida Key lime pie. Its to die for. If you like tart and sweet, then this recipe for Key Lime Pie Popsicles is for you. The first time I had this Key Lime Pie Popsicles dessert, I was just blown over. It was intensely tart and creamy. The addition of condensed milk makes for a very smooth texture and nicely compliments the tartness of the limes in Key Lime Pie Popsicles.

I adapted this recipe Key Lime Pie Popsicles from a beautiful book called Paletas.

Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas

Here is how to do Key Lime Pie Popsicles- Paletas de Pay de Limón.

I did not use Key limes today as I am far, far, far away from Florida. I used the small Indian limes. First, lets zest the limes. Zest the limes so as to have about 2 teaspoon of lime zest. Make sure to only zest the top skin and not the white part that’s beneath the skin of the lime. The white part is the pith and its very bitter.

Juice the limes to have about 1/2 cup (125 ml). You can add up-to 3/4 cup. Indian limes are very tart. So 1/2 cup of lime juice was good enough.

Put the sweetened condensed milk, milk, lime juice, lime zest, and salt in a bowl and whisk until thoroughly combined. The original recipe uses half and half instead of milk. I just kept it light by using milk. Add milk or half and half according to your taste and preference.

If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (1 1/2 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours.

Pulse the graham cracker or marie biscuits in a mixer/blender to a coarse powder. Spread the graham cracker / marie biscuit pieces on a large plate. Unmold the Key Lime Pie Popsicles / paletas and press each side into the graham crackers, coating completely.

• 1 (14-ounce/400 grams) can sweetened condensed milk
• 1 cup milk
• 1/2 cup freshly squeezed lime juice (about 6 small limes)
• 2 teaspoons lime zest
• Pinch of salt
• 3 cups coarsely crushed Marie biscuits, or graham crackers

1. Put the sweetened condensed milk, milk, lime juice, lime zest, and salt in a bowl and whisk until thoroughly combined.
2. If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (1 1/2 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice pop maker, follow the manufacturer’s instructions.
3. Spread the graham cracker / marie biscuit pieces on a large plate. Unmold the paletas and press each side into the graham crackers, coating completely.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 hours
• Category: Dessert
• Cuisine: Mexican